Pin to Board The kitchen counter was covered in red speckles, my hands stained like I'd been fingerprinted at a crime scene, but I didn't care. My niece's sixth birthday was coming up, and she was absolutely obsessed with old cartoons. When I suggested Betty Boop, her eyes went wider than the character's famous gaze, and I knew there was no turning back.
I spent three evenings just practicing that hair silhouette with paper scraps. The first fondant attempt ended up looking more like a drowning cat than the iconic hairstyle. But something about how the red layers peek through when you slice into it makes every frustrating moment worth it.
Ingredients
- All-purpose flour: Provides structure for those towering layers while keeping the crumb tender
- Red gel food coloring: Gel delivers that deep cartoon red without thinning the batter like liquid does
- Cream cheese: Room temperature is nonnegotiable for that silky smooth buttercream texture
- Black fondant: Knead it thoroughly before rolling to prevent cracking around curves
- White fondant: Keep it covered while working to prevent drying and cracking
Instructions
- Prep your canvas:
- Preheat oven to 350°F (175°C) and line two 8-inch round pans with parchment paper for easy release later.
- Build the dry foundation:
- Whisk flour, baking powder, and salt in a medium bowl, then set it aside while you work on the wet ingredients.
- Create the base:
- Cream butter and sugar for about 3 minutes until it looks pale and fluffy, then add eggs one at a time.
- Bring it together:
- Alternate adding flour mixture and milk in three parts, beginning and ending with the dry ingredients while scraping the bowl.
- Add the magic color:
- Mix in red gel food coloring until the batter reaches that deep cartoon red that makes red velvet so dramatic.
- Bake to perfection:
- Divide batter evenly between pans and bake for 25 to 30 minutes, rotating halfway through for even rising.
- Make the clouds:
- Beat cream cheese and butter together until smooth, then gradually add sifted powdered sugar until fluffy.
- Stack and chill:
- Trim cake domes level, layer with buttercream, apply a crumb coat, and chill for 20 minutes to set.
- Create the character:
- Roll black fondant to 1/8 inch thickness and cut the hair silhouette, then white fondant circles for eyes and red for lips.
- Bring her to life:
- Gently position the fondant pieces on the chilled cake, using tiny dabs of buttercream as edible glue.
Pin to Board When my niece saw the cake at her party, she actually squealed. Not just excitement but genuine pure delight that something from her favorite old cartoons had appeared right there on the dessert table. The red velvet slices disappeared faster than I could serve them.
Working With Fondant
Cornstarch is your best friend when rolling fondant. I learned the hard way that powdered sugar makes it sticky, but a light dusting of cornstarch keeps everything moving smoothly. Roll from the center outward, rotating frequently to prevent sticking.
Color Confidence
Gel food coloring can be intimidating at first because a little goes a very long way. Start with less than you think you need, fold it in gently, and let the color develop for a minute before adding more. The batter will look brighter before baking than after.
Assembly Day Tips
Consider making fondant decorations the day before and storing them in an airtight container. This removes the time pressure on cake assembly day and lets you focus entirely on getting those buttercream layers perfectly smooth.
- Keep a small bowl of warm water nearby to fix fondant mistakes
- Use a clean makeup sponge for smoothing fingerprints from fondant
- Take progress photos because the final reveal happens fast
Pin to Board There's something incredibly satisfying about serving a cake that makes people smile before they even take a bite. This one's worth every red splattered counter.
Common Questions
- → Can I make the cake layers in advance?
Yes, bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature, or freeze for up to 1 month. Thaw completely before assembling and frosting.
- → What can I use instead of fondant for decoration?
You can use buttercream piping to create the facial features and hair silhouette. Black buttercream can be piped in swirls for hair, and white and red buttercream can form the eyes and lips using round piping tips.
- → How do I achieve a deep red color without too much food coloring?
Use gel food coloring instead of liquid, as it provides more intense color with less volume. Start with 1 tablespoon and add more gradually until you reach your desired shade without affecting batter consistency.
- → How should I store the finished cake?
Store the decorated cake in the refrigerator in an airtight container for up to 4 days. Bring to room temperature 30 minutes before serving for the best flavor and texture.
- → Can I make this cake without cream cheese in the frosting?
Yes, substitute with American buttercream made from butter, powdered sugar, vanilla, and milk. You can also use Swiss meringue buttercream for a silkier, less sweet alternative.
- → What's the best way to get smooth fondant application?
Ensure your buttercream base is completely smooth and chilled before applying fondant. Dust your work surface with cornstarch, roll fondant evenly to 1/8-inch thickness, and use a fondant smoother to eliminate air bubbles and creases.